the 2nd day, the heat will diminish as the meat absorbs the heat, where at first, the soup is where the heat is.
Have some masa(or flour) ready to add if needed for thickening.
I haven't seen the recipe, but have cooked a few batches of chili before. I will have to go Bass Pro and get a copy of PB.
a former subscriber who decided he was tired of Pa. getting a Tx mag. before him.
BTW...occasional chili, gumbo, mescan food all keep the suspect colon cells from taking hold.(that's my rationale)
